[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Polish  "Potato Babka"
Newsgroups: rec.food.cooking

============================

From:  
Date: Thu, 19 May 2005 14:46:23 -0700
--------
I'm trying to bake up Moms recipe, but it's not turning out right.

She called it "Potato Babka"  (  potato loaf )

Saute chopped bacon with lots of onion.
Mix with grated potatoes.
Add egg and some flour.
Bake in a loaf pan or a lasagna pan
  ( one + hour @ 325 )

Serve sliced, with sour cream....

Whenever I try the recipe,
the loaf turns a dark brown color.
( not at all appetizing )

I KNOW Moms crust was a crisp, light golden color.

Could it be the local potatoes ?
Any hints ? suggestions ?

============================

From: aem 
Date: 19 May 2005 15:00:04 -0700
--------
You're positive she baked this, rather than making cakes and frying
them?

Potatoes will discolor badly if just left out, so my guess is that your
loaf doesn't mix up well enough to coat all the potatoes with the egg
and flour, and it's the 'naked' ones that discolor.  Are you squeezing
excess water out of the grated potatoes before mixing with flour and
egg?  Easy way to do that is to pile them up in a clean dishtowel, wrap
it around and then squeeze very well.  Getting them as dry as possible
might improve the mixing/coating, possibly solving the problem.  Or
not, I haven't ever tried to bake this kind of thing so I'm just
guessing.    -aem

============================

From: barry_grau[at]yahoo.com
Date: 19 May 2005 15:26:25 -0700
--------
If I remember right baka is a breadlike loaf that is baked. My Aunt Ida
always had a couple when my father and I went to visit on Sundays. Good
stuff, but she didnt put bacon . Im not sure about oniion -- it was a
long time ago.

Aunt Ida would slip me a dollar and say "Dont tell your Uncle Anczel."

-bwg

============================

From: Monsur Fromage du Pollet 
Date: Fri, 20 May 2005 01:16:24 GMT
--------
aem wrote:
>   Are
> you squeezing excess water out of the grated potatoes before
> mixing with flour and egg?  Easy way to do that is to pile them up
> in a clean dishtowel, wrap it around and then squeeze very well. 
> Getting them as dry as possible might improve the mixing/coating,
> possibly solving the problem.  Or not, I haven't ever tried to
> bake this kind of thing so I'm just guessing.    -aem

The salad spinner kinda replaces the towel method. 

============================

From: aem 
Date: 21 May 2005 17:30:51 -0700
--------
Monsur Fromage du Pollet wrote:
> The salad spinner kinda replaces the towel method.

My salad spinner works great on greens, but here you want to get rid of
more than the surface water.  Squeezing the grated potatoes in a towel
will do that.    -aem

============================

From: parrotheada1a 
Date: 20 May 2005 03:56:07 -0700
--------
You need to add some kind of oil to the recipe. My mom & aunt added
bacon grease. Made my  cholesterol go to the moon I'm sure, but nobody
ever cared about that in the 60's- 70's. A good substitute for bacon
grease is adding a packet of GOYA ham seasoning, along with a cup or so
of canola oil. Much healthier.  You should also grease the pan sides.

============================

From: Shaun aRe 
Date: Fri, 20 May 2005 12:25:15 +0100
--------
parrotheada1a wrote:
> You need to add some kind of oil to the recipe. My mom & aunt added
> bacon grease. Made my  cholesterol go to the moon I'm sure, but nobody
> ever cared about that in the 60's- 70's. A good substitute for bacon
> grease is adding a packet of GOYA ham seasoning, along with a cup or so
> of canola oil. Much healthier.  You should also grease the pan sides.

I would have thought "Sauté chopped bacon with lots of onion." might cover
that?


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]